Do as I say, and as I do

One of my roles as a leader of a staff with varied backgrounds and experience in food service is to try and create a culture that holds certain values that permeate the entire business. Every leader has to figure out how to effectively communicate these values on a regular basis. So last week, when my words came back to me in the form of a rebuke, I knew I had succeeded in getting my point across.

I try to tell my staff to be deliberate in everything they do. Shortcuts or half-ass attempts in preparation are no excuse for trying to catch up from being behind or unaware. Being deliberate will result in better food and a better experience for the customer, as well as sharpening skills in technique and preparedness.

We were searching for the recipe for our Bloody Mary Mix and as often is the case, it was not to be found in the place it belonged, the recipe notebook. In fact, it was nowhere to be found, and so one of my staff said, “I think I can do it from memory.” So she set out to assemble it.

As she finished, she handed me a spoon with a sample for me to taste and asked, “What do you think?” My reply would come back to bite me.

“Good enough” I said.

“And since when is ‘good enough’ our new motto?” was her reply in return.

Touché.

And point well taken. There is a relieving sense to be judged by my own words in the kitchen, especially when the OCD-afflicted micromanager in me feels the need to be presiding over the outcome more than necessary. To be admonished in this way says that I have done my job in casting a vision, and have developed a staff that is willing to adopt that vision. In the long run, more work of higher quality gets done, and hopefully more people enjoy their work.